Date and Nut Pinwheel Cookies, Amish Recipe

Step 1

Combine chopped dates, water, and sugar in a saucepan. Bring to a boil and cook over medium/low heat until thickened, stirring occasionally. Mine took about 12 minutes to get the desired consistency.

Step 2

Stir in the nuts and set aside to cool.

Step 3

Beat the lard, butter, and sugars until light and fluffy.

Step 4

Add eggs, one at a time, beating after each addition.

Step 5

Combine the flour, salt, soda, and cinnamon. And add this to the wet mixture. Mix only enough to combine.

Step 6

Wrap the dough and place it into the refrigerator to chill for about an hour.

Step 7

Divide the dough in half. Dust your countertop with flour (or roll onto parchment paper) and roll the one half into a rectangle about 1/4" thick.

Step 8

Spoon half of the date paste onto the dough and spread evenly to all edges.

Step 9

Starting with the long side, roll up like a jelly roll.

Step 10

Repeat the process with the second half of the dough and date filling.

Step 11

Place the rolls onto parchment paper and wrap securely. Chill them in the refrigerator for several hours or overnight.

Step 12

Preheat oven to 375°.

Step 13

Remove well-chilled rolls from the refrigerator, and with a sharp serrated knife, cut them into about 1/2" slices.

Step 14

Bake on greased cookie sheets for about 12 minutes. Remove from the oven and let them sit on the tray for a minute before removing them to a wire rack to cool.